For years I have walked past persimmons in my grocery store; admiring the beautiful bright coral colored skin, the flower like shape and thought to myself…what in the world would I do with them? So, last week when I found this Bon Appetite recipe for Persimmon bread, I was intrigued! And to my delight, the combination of sweet persimmon, plump raisins and orange zest made a beautiful moist and fragrant bread! The next morning I sat savoring a slice of persimmon bread with just a smudge of cream cheese (it’s a must) and a nice hot cup of tea. I love food experiments that turn out so tasty!
Persimmon Bread– adapted slightly from Bon Appetit
1/2 cup raisins
1 1/2 cups all-purpose flour plus more for pan
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large, very ripe persimmons (I used Fuyu but the original recipe calls for Hachiya)
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs
Preheat oven to 350°. Butter and flour a 9x5x3″ loaf pan. Tap out excess flour. Combine raisins and 2 Tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds). In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside. Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl. Whisk in buttermilk and orange zest. Set aside. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3–4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins. Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour. Let bread cool in pan for 20 minutes. Un-mold and let cool completely on a wire rack.